1 lb. Italian sausage, cut in 1/2 inch pieces
3 lbs. beef stew meat, cut in 1/2 inch pieces
4 med. onions, chopped
2 cloves garlic, minced
1 (28 oz.) can tomatoes, cut up - do not drain
1 (12 oz.) can beer
2 (4 oz.) cans chopped green chili peppers
1 (6 oz.) can tomato paste
2 tsp. salt
1/2 tsp. hot pepper sauce
2 (16 oz.) cans pinto beans, drained
Shredded Cheddar cheese (optional)

In large Dutch oven, brown sausage on all sides, then remove to a large bowl. Cook beef, onion, and garlic in sausage drippings on high heat. Stir often. Cook until beef is browned. Return sausage to Dutch oven. Stir in undrained tomatoes, beer, chili peppers, tomato paste, pepper sauce, and salt. Bring to a boil. Reduce heat, cover, and simmer 1 1/2 hours or until meat is done. Skim fat if necessary. Add beans and heat through. Serve in individual bowls topped with shredded Cheddar cheese.